German Onion Pie | Zwiebelkuchen

German Onion Pie or Zwiebelkuchen a deep dish German onion pie, is a popular delicacy during Autumn harvest but also enjoyed year round. The crust is super easy to make and in my opinion makes the pie but in a pinch frozen bread dough will do. For a vegetarian version skip the bacon. #easy #myyoutuberecipe #recipe #recipeoftheday #youtubefood #easyrecipe #familyfriendly #recipevideo #baking #onion #onionrecipe #german #germanrecipe #pie #germanfood #inthekitchenwithlynn
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Recipe Credit: CraftBeering
German Onion Pie
YEAST DOUGH FOR CRUST
1 packet dry active yeast
2/3 cup milk, lukewarm
1 tsp sugar
2 cups flour
1 tsp salt
1/4 cup butter, at room
temperature
FOR FILLING
4 oz bacon, diced
1 lb onions
2 tbsp butter (for cooking the onions)
1 tbsp flour
2 eggs
1/2 cup heavy cream
1 tsp salt
pinch of nutmeg
caraway seed, to taste
YEAST DOUGH
1. In the bowl of a stand up mixer combine
the yeast with the sugar and about half of
the milk. Stir and let activate in a warm
place. Anywhere from 5 to 20 mins, as
necessary.
2. Attach the dough hook to mixer, add flour,
salt and the rest of the milk to the activated
yeast. Knead on low for a minute, then stop
and add the butter. Knead again until a soft
dough ball forms. Cover with plastic wrap
and let rise in a warm spot, until doubled in
size.
3. On a clean, lightly floured surface roll the
dough into a round or rectangular shape
sized to fit your baking dish. (Use a 10
inch diameter round springform pan or 9x9 square dish or pan.
FILLING
1. In a pan over medium heat cook the diced
bacon until it renders most of its fat.
Remove to paper towel lined plate and let it
cool down. Discard excess rendered fat from the pan, leaving on a thin coating.
2. Peel and thinly slice the onions. In the
same pan melt 2 tbsp butter, add the onions
and cook until soft. Partially cover the pan
with a lid to help them sweat. Once soft, add
1 tbsp flour, mix and cook for 1 more
minute. Remove from heat and let cool
down.
Assemble the filling only after you have rolled
out the dough and are ready to place it inside
the baking dish.
3. Preheat oven to 390 - 400 F.
4. In a bowl whisk eggs and cream, season
with salt (liberally). Add nutmeg if using. Fold
in the cooked onions and most of the bacon
(reserve about 1 tbsp).
5. Line your baking dish with parchment
paper, place the rolled dough and adjust it
around the edges (how high the sides will go
depends on the size of the dish) and add the
filling. Sprinkle with caraway seeds, and the
reserved bacon.
6. Bake for 35 to 45 minutes, until the filling
is nicely set and fully cooked and the crust
golden brown. Allow the onion pie to cool
down a bit, slice and serve warm.